Tuscan Panzanella Salad


Serves 7
For the vinaigrette:
1 tsp Pastene Minced Garlic 
½ tsp Dijon mustard
3 Tbsp Pastene Prosecco Wine Vinegar  
½ cup Pastene Extra Virgin Olive Oil
½ tsp kosher salt
¼ tsp freshly ground black pepper
For the salad:
4 large roma tomatoes, quartered
1 14 oz can Pastene Small Whole Cherry Tomatoes
8-12 pieces French bread, cut into 1-inch cubes (about 6 cups)
2 Tbsp Pastene Extra Virgin Olive Oil
1 small cucumber, thinly sliced 
⅓ cup basil, roughly chopped 
6 oz small mozzarella balls
1 cup Pastene Whole Ripe Pitted Olives or Pastene Plain Queen Olives, drained
½ 3.5 oz jar Pastene Capers, drained 


Prep time: 45 minutes | Cook time: 15 minutes

  • Preheat oven to 350°F  and adjust rack to the center position. 
  • Place tomatoes in a colander set over a bowl and season with 2 teaspoons of kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes.
  • Meanwhile, in a large bowl, toss bread cubes with 2 tablespoons olive oil. Transfer to a baking sheet and bake for about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.
  • Remove colander with tomatoes from the bowl with tomato juice. Place colander with tomatoes in the sink. Add garlic, mustard, salt, pepper and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in 1/2 cup olive oil. 
  • Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves, cucumbers, olives, and capers. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by the bread.

Product Used

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